View Full Version : Chili Relleno Pie

June 21st, 2007, 04:02 AM
This is my best friend's creation: she says pie, i say quiche. And everyone in the house loves it. I have to make two huge pans of this just to keep the mouths in my house happy. This also works during any season, warm for winter but still light enough for a summer evening. Enjoy!!!

6 fresh poblano chile peppers
2 cups Monterey Jack cheese,
2 cups mild Cheddar cheese,
1 1/2 cups diced cooked
4 tablespoons all-purpose flour
1 cup evaporated milk
1 cup sour cream
3 eggs
2 cups salsa
1. Preheat oven on broiler setting. Roast chiles under broiler on cookie sheet
until skin is brown and charred on all sides. Cool until you are able to touch
peppers, then peel off skin. Make a slit down one side of the pepper, and
remove stem and seeds. Reduce oven temperature to 350 degrees F (175
degrees C).
2. Line the bottom of an 11 inch square baking dish with chiles. Layer Monterey
Jack cheese and Cheddar cheese evenly over chilies. Spread cooked
chicken over cheese. In a medium bowl, using a wire whisk, mix flour with a
small amount of evaporated milk until it forms a smooth paste, then whisk in
remaining milk and sour cream. Beat in eggs, one at a time. Pour evenly
over chicken.
3. Bake in preheated oven for 40 minutes, or until center of pie becomes firm.
Spread salsa over top, and bake for 15 minutes. Allow to cool 10 minutes
before serving.